Before I get into Chocolate-Swirled Banana Bread, if you haven’t seen already, Sara and I are releasing hard copies of our Dinner, Simplified meal plan by themselves for the first time ever at a value rate! In the past, we’ve only offered it as part of a package, but to try and help you get dinner on the table while minimizing waste and trips to the grocery store, we’re offering it by itself! Get a copy for yourself or friends and family members TOMORROW!
This Chocolate-Swirled Banana Bread is a riff on this Classic Banana Bread (and this Lime-Coconut Banana Bread is another variation of the same recipe!) Using Greek yogurt increases the moisture and protein, cutting down on the need for as much oil/fat that is typically used in banana bread. We promise, whichever version you make, you’ll love it! (Read more after the recipe)Print
This chocolate-swirled banana bread is the moistest, most flavorful banana bread ever!
2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
1 ½ cup mashed ripe bananas (about 3–4 medium bananas)
1/3 cup plain Greek yogurt (or sour cream)
½ cup chocolate chips
OPTIONAL: 1-2 tablespoons brown sugar.
Preheat oven to 350 degrees. Mash enough bananas to get 1 1/2 cups. Set aside.
Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended.
Add flour mixture. Beat on low until just moistened.
Microwave chocolate chips in a medium bowl for 1 minute, stirring every 20 seconds. Stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake for 1 hour 15 minutes (set a timer for 1 hour and check on it after that)–the bread is done when golden brown on top and a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack for 15 minutes, then remove from pan and cool completely before slicing. Store any leftovers tightly wrapped in plastic wrap or in an airtight container.
A few weeks ago, Sara posted an update of this Classic Banana Bread from way-back-when of the early days of Our Best Bites (just realized we’ve been doing this for TWELVE years, guys! 😳) That recipe was part of an AMAZING series by Cooking Light when Cooking Light was still Cooking Light and sharing lightened up versions of classic recipes instead of, like, fennel and lentil burgers with atomized cloudberry glaze. Over the years, those recipes have become staples in our house and here at Our Best Bites! Whether you’re feeling the Classic Banana bread or this one or the Coconut Banana Bread with Lime Glaze, we’ve got you covered! There are lots of recipes for banana bread out there, but I guarantee you, these are the best!
how to make chocolate-swirled banana bread
You’re going to need 2-3 very ripe bananas (totaling 1 1/2 cups mashed banana), all-purpose flour, baking soda, table salt, sugar, butter, Greek yogurt or sour cream, eggs, and chocolate chips.
Preheat oven to 350 degrees.
Mash bananas to get 1 1/2 cups.
Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt.
Cream sugar and butter.
Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.
Microwave chocolate chips in a medium bowl for 1 minute, pausing to stir every 20 seconds. Stir until smooth.
Cool slightly. Add 1 cup of the batter to chocolate,
stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
If desired, sprinkle with 1-2 tablespoons brown sugar.
Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean.
Cool 10 minutes in pan and then remove and cool completely on a wire rack. Slice and serve as desired.
If you really want something yummy, spread a little peanut butter on top of a toasted (or at least warm) slice. Really, can you beat a combo of peanut butter, bananas, and chocolate? Store leftovers tightly wrapped in plastic wrap.